Carnaroli is an Italian medium-grained

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

grown in the

Pavia Pavia (, , , ; la, Ticinum; Medieval Latin: ) is a town and comune of south-western Lombardy in northern Italy, south of Milan on the lower Ticino river near its confluence with the Po. It has a population of c. 73,086. The city was the ...

Novara Novara (, Novarese: ) is the capital city of the province of Novara in the Piedmont region in northwest Italy, to the west of Milan. With 101,916 inhabitants (on 1 January 2021), it is the second most populous city in Piedmont after Turin. It i ...

and

Vercelli Vercelli (; pms, Vërsèj ), is a city and ''comune'' of 46,552 inhabitants (January 1, 2017) in the Province of Vercelli, Piedmont, northern Italy. One of the oldest urban sites in northern Italy, it was founded, according to most historians, ...

provinces of northern Italy. Carnaroli is used for making

risotto Risotto (, , from meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Pa ...

, differing from the more common

arborio rice Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the region of Piedmont in Italy. When cooked, the rounded grains are firm, creamy and chewy compared to other varieties o ...

due to its higher starch content and firmer texture, as well as having a longer grain. Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to its higher

amylose Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20–30%. Because of its tightly packed helical structure, amylose ...

content. It is the most widely used rice in Italian cuisine, and is highly prized.

History

The history of Carnaroli is not well defined,di chiamarsi carnaroli
/ref> the sources date its birth to 1945 thanks to the crossing between Vialone and Lencino, following the numerous attempts made in various provinces. This variety was named after Professor Emiliano Carnaroli, President of the "Ente Nazionale Risi" (National Rice Body) at that time. The first registration of the Carnaroli variety in the Varietal Register is from 1974 and the responsibility for the conservation in purity was entrusted to Achille De Vecchi. In 1983, after the conservation tasks were passed to the "Ente Nazionale Risi", it was re-registered in the national register and the person responsible for conservation in purity became the National Organism itself. It is often described as a "superfino" rice or as "the king of rices".

References

External links

Food Tourist
{{Varieties of rice Japonica rice

History

See also

References

External links